– In a large mixing bowl, add all the ingredients mentioned above (except the oil for deep frying) and mix well. Now add water little by little and make a soft dough. – In the meantime, heat oil in a wide pan.
– Take a handful of dough and make it into a small ball. Insert this into the acchu and press it over the oil to make a circular shape.
– Fry the ribbon pakoda on both sides until light brown. As soon as you add the ribbon into the oil, the oil will sizzle and then within a minute, the sizzling noise will reduce.
– Drain on a paper towel-lined bowl and once entirely cool, store it in an airtight container.